Ever since my oldest daughter could eat pancakes, they’ve been her favorite breakfast. I much prefer a protein-rich meal to energize me for the coming day. What we needed was a compromise—whole wheat pancakes fit the bill. This way she gets her fix, and we all get a boost of fiber and whole grains. Whole wheat was never my favorite flour until I discovered whole wheat pastry flour. It was an easy, even swap into my regular recipe and yielded light, fluffy pancakes without the earthy aftertaste. A delicious compromise indeed.

In a clean separate bowl, add the melted butter, buttermilk and egg. Whisk together to combine. Pour over dry ingredients. Using a wooden spoon, stir together just until batter has formed and there are no visible streaks of flour—it's okay if there are lumps.

Heat a griddle or skillet over medium heat. Coat with a pat of butter. Add generous tablespoons of batter to the pan. Cook 2 to 3 minutes, until the edges look set and air bubbles form on top. Flip and cook 1 to 2 more minutes until done.